Roasted Red Pepper Sauce with Polenta
This chunky Roasted Red Pepper Sauce is a versatile recipe that's delicious served over polenta or pasta!
Servings: 4 people
Calories: 229kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes, optional
- 1 (14.5-ounce) can diced tomatoes
- 1 (12-ounce) jar roasted red peppers, chopped
- 5 large basil leaves, roughly chopped (plus more for serving)
- salt
- pepper
For Polenta:
- nonstick spray
- 1 (18-ounce) tube prepared polenta
- 1 cup shredded Italian blend cheese (I like Trader Joe's Quattro Formaggio; use dairy-free cheese to keep this recipe vegan.)
Instructions
- Preheat oven to 425 degrees.
- Combine olive oil, garlic, red pepper flakes, and a generous pinch of salt to a large skillet. Turn burner on to medium heat and, when hot, saute 1 - 2 minutes or until fragrant.
- Add tomatoes and red peppers to pan; stir well and bring sauce to a simmer. Reduce heat to medium-low and simmer for 10 minutes, or until thickened slightly.
- Stir chopped basil into sauce and season to taste with salt and pepper. Set aside.
Assemble Polenta:
- Spray a baking dish with nonstick spray. Slice polenta into 12 thin rounds and place in baking dish, overlapping to fit.
- Cover polenta with roasted red pepper sauce, then sprinkle with cheese. Bake polenta for 10 - 15 minutes, or until cheese is lightly browned.
- Serve baked polenta sprinkled with basil. Enjoy!
Notes
To make this sauce creamy, stir in ½ cup heavy cream just before adding the basil.
If you would like a smooth sauce, transfer tomato-pepper sauce to a blender and carefully blend until smooth. Return to pan, then add cream if desired, and stir in minced basil.
Nutrition
Calories: 229kcal
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